Macaroni and Cheese

Ingredients

• 2 tablespoons butter
• 1 cup cottage cheese (not low fat)
• 2 cups milk (not skim)
• 1 teaspoon dry mustard
• Pinch cayenne
• Pinch freshly grated nutmeg (I skipped this)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound sharp or extra-sharp cheddar cheese, grated (I’m a big fan of Cabot extra-sharp, in the purple wrapper)
• 1/2 pound elbow pasta, uncooked.

Directions

1. Heat oven to 375°F and position an oven rack in upper third of oven. Use one tablespoon butter to grease a 9-inch round or square baking pan.
2. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together.* Reserve 1/4 cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
3. Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.